Fry chorizo and chicken for 7-8 minutes, until
browned. Transfer to an ovenproof dish using a
slotted spoon and set aside. Add onion and fry for
2-3 minutes, until softened. Stir in pepper and
chopped tomatoes. Mix sachet contents with water
and tomato purée, and add to pan. Bring to the
boil, then transfer to the ovenproof dish with the
chicken and stir.
Mix cheese and breadcrumbs, sprinkle over and bake
for 15-20 minutes until topping has turned golden.
Serve with garlic bread and a dip of your choice.
I actually made my own chilli mayo dip.
Take two tblsp of mayo and mix with chilli sauce.
Add to your taste. Then squeeze half a lemon or
lime into it.
I also added a few drops of tabasco sauce for an
extra little kick..
Serving
Suggestions
Serve with garlic or crusty bread and tortilla chips with a dip of your choice.
Originally Submitted
7/6/2012
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